Canned Mango Pulp

Nil

Nil

Nil

Pesticide Residue

Nil

Nil

Nil

Aflatoxin

5⁰C C to 10⁰C

5⁰C C to 10⁰C

5⁰C C to 10⁰C

Storage Temp.

30⁰C to 35⁰C

30⁰C to 35⁰C

30⁰C to 35⁰C

Filling Temp.

100 ⁰C to 105 ⁰C

100 ⁰C to 105 ⁰C

100 ⁰C to 105 ⁰C

Sterilization Temp.

Minimum 150ppm

Minimum 150ppm

Minimum 150ppm

Ascorbic Acid

Nil

Nil

Nil

Preservatives

Nil

Nil

Nil

Pectinestrase Activity

< 10

< 10

< 10

MPN Coli forms

< 10

< 10

< 10

Salmonella

< 50

< 50

< 50

Yeast & Mold Count

< 50

< 50

< 50

TAC  cfu/gm

3000 to 4000 cps at 20 ⁰C

3000 to 4000 cps at 20 ⁰C

3000 to 4000 cps at 20 ⁰C

Viscosity (cps/gm)

0.6 to 1  %

0.6 to 1  %

0.6 to 1  %

Acidity

3.8 to 4.2

3.8 to 4.2

3.8 to 4.2

pH

28 to 32

17 to 24

17 to 24

Brix

Characteristic to the variety

Characteristic to the variety

Characteristic to the variety

Taste

Characteristic to the variety

Characteristic to the variety

Characteristic to the variety

Flavor

Characteristic to the variety

Characteristic to the variety

Characteristic to the variety

Color

Smooth Creamy

Smooth Creamy

Smooth Creamy

Texture

Sweetened

Natural

Canned Mango Pulp

Aseptic Mango Pulp

Parameters Specification

Canned Mango Pulp